Ooni Karu 2 Pro pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
The current flagship multi-fuel outdoor oven with a borosilicate glass door for monitoring cooks without lifting the lid, Bluetooth temperature monitoring, and an improved gas burner system. The glass door is the headline feature — it genuinely changes how you manage the bake.
- ViewFlame glass door lets you watch the cook without opening and losing heat
- ClearView airwash keeps the glass clear of soot during wood burns
- Bluetooth Ooni Connect hub streams stone and air temps to your phone in real-time
- G2 Gas Technology delivers more even flame coverage than the Karu 16 gas attachment
- Improved door seal retains heat better than its predecessor
- 28.5 kg and tall profile make it the least portable Ooni in the lineup
- Gas burner still costs extra (~$100) — not included out of the box
- Premium price of $800–900 is hard to justify if you only ever use gas
- Wood fire management still has a learning curve regardless of the tech additions
- Gas to heat the stone, wood at the end if you want smoke. Lighting both from cold is slower than it looks.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.